Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of cold wa- ter
- two cups of boiling water
- one cup of sugar
- half cup of su- gar
- half cup of sugar
- half pint of thick cream
- a pint of rich milk
- a pinch of salt
- one-half box of gelatire in one cup of cold wa- ter
- six oranges
- two eggs
- two table- spoonfuls of sugar
- one-half box of gelatine
- one coffee cup of milk
- 96 sti£f frotb
- salt
Directions
Dissolve one-half box of gelatire in one cup of cold wa- ter for ten minutes, add two cups of boiling water, one cup of sugar, ;^'uice of six oranges and two lemons. Strain into moulds.
CH:VRLOTTE RUSSE NO. 1.
Line a glass dish with slices of any plain cake (sponge cake is best). Make a custard as follows : A pint of rich milk, yolk of two eggs and one whole one, a half cup of su- gar, a pinch of salt. Boil, and flavor with vanilla ; when cool, pour over the sliced cake. Just before serving beat the whites previously reserved ; when stiff add two table- spoonfuls of sugar, and a few drops of vanilla ; spread over the custard. Lastly cut small squares of jelly and drop them on the white frosting.
CHARLOTTE RUSSE NO. 2.
One-half box of gelatine, one coffee cup of milk, whites of two eggs, small half cup of sugar, half pint of thick cream. Soak the geli tine in a litte cold water, scald the milk and pour over it, strain, then add the sugar and eggs beaten to a
Crystal Gelatine, cheapest and best
96 sti£f frotb. When cool add the cream beaten to a stiff frotb. Flavor witb vanilla. Line tbe mould witb sponge cake, fill and put in a cool place.